INGREDIENTS:
PLUMA JOSELITO
VENTRESCA JOSELITO
GERNIKA CHORICERO PEPPERS
GARLIC AND SALT
DESCRIPTION:
This tasty version of an Etxebarri chorizo tartar is, according to Bittor Arginzoniz himself, "the best burger in the world" thanks to the explosive combination of flavours of the Joselito Pluma and Ventresca with the Gernika choricero pepper.
First of all, the Joselito Pluma and Ventresca must be finely chopped. They are then mixed with the choricero pepper pulp, garlic and salt.
After 1 day resting in the refrigerator, the mixture is placed in a rectangular mould and shaped into an ingot.
It is roasted on the grill inside this mould at a medium heat for 8 minutes on one side and 4 minutes on the other side, and served on a base of dehydrated corn cob powder.
